Food process engineering : theory and laboratory experiments

This lab manual covers both principles and laboratory applications of food process engineering.
* Complete step-by-step procedures for laboratory experiment
* Thorough description of necessary equipment, including proper operating procedures
* Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.)
* Several computer simulation tests provided and information on use of computer spreadsheets is also provided
* Each experiment is preceded by questions and objectives; each experiment followed by data analysis and interpretation for a complete treatment

Author Notes

SHRI K. SHARMA, PhD, is a lecturer in food processing and engineering in the Department of Food Science at Cornell University, Ithaca, New York.

STEVEN J. MULVANEY, PhD, is an associate professor of food processing and engineering in the Department of Food Science at Cornell University.

SYED S. H. RIZVI, PhD, is a professor in food engineering in the Department of Food Science at Cornell University.

Product Formulation and Process Optimization Using Linear Programming

Material Testing and Rheology of Solid Foods

Rheology of Liquid and Semisolid Foods

Concepts of Heat Transfer and Thermal Death Times

Canning, Retort Thermal Processing, and Lethality Computation by General Method

Heat Penetration Test and Thermal Process Design Using Ball's Formula Method

Blanching and Freezing of Foods

Ultra-High-Temperature Processing

Membrane Processing of Liquid Foods

Evaporation Concentration of Liquid Foods

Principles of Experimental Design

Spray and Drum Drying

Convective Drying of Foods

Osmotic Dehydration of Foods

Microwave Heating of Foods

Frying of Foods

Extrusion Cooking of Foods

Packaging of Foods

Process Controls in Food Manufacturing

Appendices

Index

Mevcut:*

Bound With These Titles

On Order

Özet

Özet

Author Notes

Table of Contents